Homemade Salsa
Multi-grain pasta - Spaghetti
Have you ever been on the pasta isle, picking out your noodles. There are so many options out for you to choose from today. I decided to try those multi-grain spaghetti noodles. They look brown, like the wheat bread of pasta. They have the same boiling directions as normal spaghetti noodles do, and when I was done, I added a bit of butter to prevent them from sticking. They had a more firm texture, and with out sauce, quite a different taste. They have a wheat, grain flavor. When I put my tomato sauce on them, you could not tell the difference except for the texture, like al dente with out trying. I think they would do well with both light and heavy sauces due to the texture. My tomato sauce, in case any one wanted to know an easy recipe, is this: I start out with tomato sauce, plain. I use two large cans. Then I add a can of crushed tomatoes. They
Homemade Salsa
Salsa is one thing I make very often. We love Mexican food and the stuff in the jar just does not compare to fresh homemade salsa. Normally I like to use fresh tomatoes for this salsa, but I have listed here my recipe using canned tomatoes so that you can prepare this any time of year. For fresh tomatoes, just substitute about 2 cups, chopped. When using fresh I prefer to use Romas .
Homemade Salsa
1 (28 oz. can diced tomatoes) preferably organic or fire roasted for maximum flavor
1/2 can of diced green chilies
2 cloves garlic
4 scallions
2 handfuls fresh cilantro (use leaves ans stems)
juice of one key lime or half a regular lime
1/2 tsp. ancho chili powder
1/2 tsp. dried oregano
1/8 tsp ground cumin
1/8 tsp. black pepper
salt to taste
Put all ingredients in the food processor or blender and process until slightly chunky but mostly smooth. Refrigerate until ready to serve. This is always better the second day as it gives the flavors time to develop as it rests in the refrigerator.
Labels: condiments, Mexican
posted by Michele @ 11:37 AM 0 comments links to this post
6.01.2007
Chicken with Creamy Dill Sauce
I finally feel like it’s time to try some new and exciting recipes again. Our little one is content to sit in her swing as I chop, saute and rush about the kitchen so all is just about back to normal in our house these days. Here is a new recipe I had been wanting to try recently. I changed it up by substituting dill for the chives originally called for and adding some lemon juice to brighten the flavor. I served this over linguini with spinach on top of the linguini. It was a hit!